START TO FINISH: 40 minutes
SERVINGS: 4
Guajillo chilies and roasted peanuts produce a rich, earthy sauce for bone-in pork chops. We especially liked the deep color and bright flavor of guajillo chilies, but New Mexico chilies were good, too. Whichever you use, look for pods that are soft and pliable, an indicator of freshness. The árbol chili supplies the heat; you can omit it if you like, or substitute ¼ to ½ teaspoon red pepper flakes (pepper flakes do not need to be toasted, so add them directly to the blender). You will need a 12-inch oven-safe skillet for this recipe.
Don’t use the chilies without first toasting them. Toasting enhances their flavor and crisps the skins, resulting in a smoother puree.
4 large guajillo chilies (1 ounce), stemmed, seeded and torn into 2-inch pieces
1 árbol chili, stemmed
2 medium garlic cloves, smashed and peeled
¾ cup unsalted, dry-roasted peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons agave syrup
1 tablespoon lime juice
Kosher salt and ground black pepper
2 tablespoons fresh oregano, plus more to serve
1 tablespoon chili powder
4 center-cut, bone-in pork chops, each about 1 inch thick, patted dry
2 tablespoons grapeseed or other neutral oil
Heat the oven to 450°F with a rack in the middle position. In a small saucepan over medium, bring 1½ cups water to a simmer. Cover and reduce to low. In a 12-inch oven-safe skillet over medium-high, toast both varieties of chili and the garlic, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute. Transfer to the saucepan, pressing to submerge them in the water. Remove the pan from the heat, cover and let stand until the chilies have softened, about 10 minutes. Set the skillet aside.
In a blender, combine the peanuts, olive oil, agave, lime juice and 1 teaspoon salt. Using a slotted spoon, transfer the chilies and garlic to the blender, then add ¾ cup of the soaking liquid. Puree until smooth, 1 to 2 minutes, scraping the sides as needed. If necessary to achieve a smooth texture, add the remaining soaking liquid, 1 tablespoon at a time. Add the oregano and pulse until roughly chopped, about 3 pulses. Transfer to a serving bowl and set aside.
In a small bowl, stir together 1 tablespoon salt, the chili powder and 1 teaspoon pepper. Use to season the pork chops on all sides. In the 12-inch skillet over medium-high, heat the grapeseed oil until barely smoking. Add the chops and cook until deeply browned on the bottoms, about 5 minutes. Using tongs, flip, then transfer the skillet to the oven. Cook until the meat near but not touching the bone reaches 140°F, or is just slightly pink when cut into, 6 to 8 minutes.
Transfer the chops to a wire rack set over a rimmed baking sheet and let rest for 10 minutes. Place the chops on a serving platter and sprinkle with oregano. Serve with the sauce.